Apricot apple cake by

Quick apricot, apple and pecan loaf cake

less than 30 mins

Makes 1 loaf cake

Delia walks you through this simple tea bread recipe for delicious results — perfect for beginners and for baking with kids.

Equipment and peparation: You will need one pleated bread loaf tin 900g/2lb with a base measurement of 9x16cm/3½x6½in lightly buttered.

less than 30 mins

Makes 1 loaf cake

Ingredients

For the loaf cake

• 175g/6oz ready-to-eat apricots, each chopped in half
• 175g/6oz cooking apple (1 medium apple), cut into 1cm/½in chunks with skins on
• 175g/6oz pecan nuts
• pinch of salt
• 1½ level tsp baking powder
• 2 rounded tsp cinnamon
• 110g/4oz plain flour
• 110g/4oz wholewheat flour
• 110g/4oz butter, at room temperature
• 175g/6oz soft brown sugar
• 2 eggs, beaten
• 3 tbsp milk

For the topping

• 4 cubes demerara sugar, roughly crushed
• ¼ level tsp ground cinnamon

Method

Preheat the oven to 180C/350F/Gas 4.

When the oven has preheated, spread the nuts out on a baking sheet and toast them lightly for about 8 minutes, using a timer so that you don’t forget them.

After that, remove them from the oven to a chopping board, let them cool a bit, then chop them roughly.

Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve. Then simply add all the rest of the ingredients except the fruit and nuts.

Take an electric hand whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything thoroughly before folding in the apricot, apples and pecans.

When it’s all mixed add some more milk if necessary to give a mixture that drops easily off a spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and cinnamon, and bake in the centre of the oven for 1¼-1½ hours or until the cake feels springy in the centre.

After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be needed if there are people around, as this loaf tends to vanish very quickly.

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Aprikosenkuchen: German Apricot Cake

The Spruce / Julia Hartbeck

Nutrition Facts (per serving)
257	Calories
11g	Fat
35g	Carbs
5g	Protein

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Nutrition Facts
Servings: 12
Amount per serving
Calories	257
% Daily Value*
Total Fat 11g	15%
Saturated Fat 7g	33%
Cholesterol 73mg	24%
Sodium 230mg	10%
Total Carbohydrate 35g	13%
Dietary Fiber 2g	6%
Total Sugars 18g
Protein 5g
Vitamin C 6mg	30%
Calcium 72mg	6%
Iron 2mg	8%
Potassium 198mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe for German apricot cake (aprikosenkuchen) may surprise you—the ingredients are pretty simple but the finished cake is delicious and complex in flavor. It is such a classic recipe that many Germans know how to make this cake by heart. Fresh fruit makes this cake a steady summer accompaniment to coffee whether camping on the beach or relaxing on the balcony.

This recipe calls for an 11-inch springform pan. If you don’t have one, try a 9×9-inch or 13×9-inch baking pan, but note that the baking times will vary.

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Apricot Crumble Cake

A delicious apricot cake topped with a cinnamon crumble topping. This Apricot Crumble Cake is perfect for using seasonal apricots, but you can easily substitute with other fruits.

Apricot Crumble Cake

With apricots in season at the moment, the best way to enjoy them is to simply eat them as they are when they are juicy and ripe.

But if, like me, you have a tendency to buy too many apricots at a time and the fruits ripen before you have had a chance to eat them at their best, a small batch of apricot jam is usually a good way to use up excess (and over-ripe) apricots.

Another option is to make an apricot cake.

Crumble Cake

This crumble cake is a favourite in our home, and the recipe is adapted from Everyday by Bill Granger, one of my favourite Australian cookbook authors.

This crumble cake is light and tender, and it is scented throughout with cinnamon for warmth and comfort.

The crumble topping is a very simple one, also heady with cinnamon, which provides a nice crunch and sweetness to the cake.

It is the perfect cake to make if you have some over-ripe apricots, but it also works just as well with ripe, but firm, apricots.

You can serve this apricot cake warm from the oven, but it tastes just as delicious at breakfast the next day.

Variations

This Apricot Crumble Cake happens to be a very versatile recipe, one which I often use with different fruits, depending on what is in season.

I particularly love this cake with red plums which tastes so comforting when served warm with a vanilla custard on the side.

But any stone fruit can be substituted in this cake, such as peaches and even cherries. In fact, a Cherry Crumble Cake is one of my favourite cakes when cherries are in season, as it happens to be a great way of using over-ripe cherries which are a bit past their prime for eating.

A post shared by Thanh Berthou (@eatlittlebird) on May 22, 2016 at 9:01am PDT

Using Over-Ripe Fruit

I actually made this Apricot Crumble Cake today because, after arriving home from the farmers’ market with my basket over-loaden with fruits and vegetables, I made the disappointing discovery that my apricots had not survived the trip. It appears that the apricots were fully ripe when I had bought them (which is often the case when shopping at the farmers’ markets), and most had burst or were crushed during my short walk home.

So I immediately set about making this Apricot Crumble Cake, which is the perfect cake to make whenever you have any over-ripe fruit.

It is also a great recipe for using canned fruit, and I have tried it successfully with canned pear halves as a last minute dessert.

And it seems that, no matter the type of fruit I use in this cake, the cake is almost always demolished in one sitting with barely a crumb leftover.

I might need to play around with the quantities to make it a bigger cake next time!

How to Make Crumble Cake

More Crumble Cake Recipes

If you love crumble cakes, here are some other crumble cake recipes you might also enjoy:

More Recipes for Cakes Made with Fruit

Apricot Crumble Cake

4.5 from 4 reviews

• Author:eatlittlebird.com
• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hour 10 mins
• Yield: Serves 4 to 6
• Category: Cakes
• Method: Bake
• Cuisine: Australian

A delicious apricot cake topped with a cinnamon crumble topping. This Apricot Crumble Cake is perfect for using seasonal apricots, but you can easily substitute with other fruits.

Ingredients

For the apricot cake

• 140 g ( 1 cup ) plain flour (all-purpose flour)
• 2 teaspoons baking powder
• 50 g ( 1/4 cup ) caster sugar (superfine sugar)
• 1/2 teaspoon ground cinnamon
• 1 egg
• 3 tablespoons milk
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 85 g ( 3/4 stick) unsalted butter, melted
• about 5 to 7 ripe apricots

For the crumble

• 40 g ( 1/4 cup ) plain flour (all-purpose flour)
• 1 teaspoon ground cinnamon
• 35 g ( 3 tablespoons ) caster sugar (superfine sugar)
• 35 g ( 2 1/2 tablespoons ) cold unsalted butter, cubed

Instructions

1. Preheat the oven to 180°C/350°F (without fan).
2. Grease and line the base of a 20 cm (8 inch) round springform cake pan.
3. Make the apricot cake by placing the flour, baking powder, ground cinnamon and sugar into a large bowl.
4. In a large jug or mixing bowl, whisk together the egg, milk, vanilla and melted butter.
5. Gently mix the liquid ingredients into the dry ingredients until everything is incorporated.
6. Spoon the mixture into the cake pan.
7. Halve the apricots and remove the seeds.
8. Arrange the apricots, cut-side facing up, on top of the batter, and gently press them into the batter.
9. Make the crumble topping by placing the ingredients into a large bowl. Rub the butter into the other ingredients with your fingertips until you have a mixture resembling wet sand.
10. Sprinkle the crumble topping over the apricots.
11. Bake for 35-40 minutes, or until the crumble is lightly golden and a skewer inserted in the centre comes out clean.
12. Leave the cake to cool in the pan on a wire rack for about 10 minutes before serving warm or transferring to a wire rack to cool completely.

Kitchen Notes

VARIATIONS
You can substitute the fresh apricots for other seasonal fruits, such as:
* Plums, halved and stoned
* Peaches, halved and stoned
* Cherries, stoned
* Apples, thinly sliced
* Mixed berries
* Tinned pear halves

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

• Serving Size: Serves 4 to 6
• Calories: 345
• Sugar: 18g
• Sodium: 20.4mg
• Fat: 17.6g
• Carbohydrates: 42.8g
• Fiber: 1.9g
• Protein: 5.1g
• Cholesterol: 74.6mg

Did you make this recipe?

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Update

This recipe was first posted on 7 June 2016. It has been updated with new photos and more comprehensive recipe notes.

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Almond Flour Apricot Cake

Last updated: Jul 22, 2020 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

A wonderful, fragrant almond flour apricot cake, that’s also very easy to make. This tasty cake is made with almond flour and stevia. It is gluten-free, low carb and keto.

There’s something wonderful about baking tart fruit into sweet batter. Examples? Apple pie made with Granny Smith apples, or cranberry muffins.

This almond flour apricot cake is another great example. The combination of the sweet batter and the tart apricots is simply irresistible! And since this simple cake is unfrosted, I sometimes allow myself a slice of it for breakfast. Yum!

The ingredients used in this recipe

Here are the ingredients you’ll need to make this tasty cake (the exact measurements are listed in the recipe card below):

Eggs: I use large eggs in most of my recipes, this one included.

Milk: I only use two tablespoons, but you can use heavy cream instead if you wish.

Unsalted butter: I love using creamy European butter, but any butter will be great.

Vanilla extract: Try to use the real thing if you can — pure vanilla extract — and not the artificially flavored stuff.

Sweetener: I use stevia. You can use a granulated sweetener instead, but check the batter and if it’s too dry, add a little water (a tablespoon or two).

Kosher salt: If using fine salt, you should use half the amount listed in the recipe card.

Almond flour: This tasty flour substitute bakes exceptionally well. I use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe. There’s a difference.

Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.

Apricots: I use fresh apricots in this recipe. I don’t recommend using canned apricots.

How to make almond flour apricot cake

It’s a VERY easy recipe. The detailed instructions are in the recipe card below. Here are the basic steps:

Mix all the ingredients in one bowl. I usually start with the liquid ingredients, then gradually add the dry ingredients. I simply use a hand whisk — there’s no need for any special equipment.

Transfer the mixture to a greased standard-size pie plate.

Bake the cake for about 30 minutes at 350°F. That’s it!

Can I use a sweetener other than stevia?

Yes, you can. You can use any granulated sweetener. The conversion amount is listed below in the recipe card. If you use a granulated sweetener, do check the batter and add a little more milk (or water) if it’s too dry.

How to store almond flour apricot cake

Once completely cool, you can slice the cake and keep the slices in the fridge, in an airtight container, for up to 5 days.

Place the slices on paper towels to absorb extra moisture. Gently reheat the slices in the microwave on 50% power, 10 seconds per slice.

More cake recipes that you might enjoy

This keto blueberry cake is wonderful. Blueberries are so good when baked into cakes and muffins! And keto strawberry shortcake is a real treat, and surprisingly easy — and quick — to make.

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